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Part Number 11020000499 Rev B (1/17)
Installation
Section 2
SPACIG REQUIREMETS
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Warning
To avoid instability the installation area must be capable
of supporting the combined weight of the equipment
and product. Additionally the equipment must be level
side to side and front to back.
The oven must have 6 inches (152 mm) of clearance from
combustible surfaces. In case other equipment is located
on the right side of oven, a minimum clearance of 24 inches
(609 mm) is required from that equipment.
FOR ALL OVENS: A 24‑inch (609 mm) clearance at the rear of
the oven must be obtainable for service access.
FOR PERMANENTLY INSTALLED OVENS: A permanently
installed (unmovable) oven requires a minimum of 13 feet
clearance on the right hand side to allow for conveyor
removal, cleaning, and servicing.
NOTE: Do not install this (these) oven(s) in any area with an
ambient temperature in excess of 95°F/35°C. Doing so will
cause damage to the unit.
VETILATIO REQUIREMETS
A VENT IS REQUIRED: Local codes prevail. These are the
“authority having jurisdiction” as stated by the NATIONAL
FIRE PROTECTION ASSOCIATION, INC. in NFPA 96 latest
edition. In addition, to be in compliance with the NFPA 54
Section 10.3.5.2, this unit must be installed with a
ventilation hood interlock that prevents the unit from
operating when the ventilation hood is off. For further
ventilation information, see below.
Ventilation Guidelines
A ventilation hood is required to remove heat and cooking
odors. For gas ovens, a ventilation hood is also required
to remove the products of combustion. The hood and
HVAC installation must meet local codes to gain approval
by the authority having jurisdiction. Requirements may
vary throughout the country depending on the location
by city, county, and state. Obtain information from the
authority having jurisdiction to determine the requirements
for your installation. (NOTE: This oven is considered as
“Medium Duty for Baking” when evaluated for code vent
requirements.) Obtain information and review copies
of codes or documents that will be used to inspect and
approve your installation. Your ventilation hood supplier
and HVAC contractor should be contacted to provide
guidance. A properly engineered and installed ventilation
hood and HVAC system will expedite approval and reduce
oven maintenance costs. Proper ventilation is the oven
owner’s responsibility.
The ventilation hood must operate in harmony with
the building HVAC system. It typically requires between
1600 and 2800 CFM exhaust or more with 70% make‑
up air. (The “Efficiency” of various hood designs makes it
necessary to specify such a wide range of ventilator CFM.)
Make up air must be supplied by either a hood design or
the HVAC system. This will vary with hoods from various
manufacturers.
otice
Prevent airflow through the cooking tunnel. Air must
NOT be directed onto the oven front or at side of cooking
area or rear of oven.
Ventilation System
NOTE: These ovens are considered “Medium Duty for
Baking” when evaluated for code vent requirements.
This information is shown as a guideline for ventilation.
1. Dimensions shown are for ovens without extension
shelves. The outside end of the conveyor frame must be
a minimum of 8 inches (203 mm) inside the canopy as
shown.
2. The capture velocity across the lower edge of the
canopy is to be 50 FPM at sides and front.
3. Use filters at rear exhaust area of hood, as shown.
4. At start‑up, the CO level must be checked around the
oven space under the canopy.
5. This level must be < 10ppm.
6. The ovens are to be centered in the canopy space left‑
to‑right and front‑to‑back if possible.
7. A 6‑inch (152 mm) space at rear of oven is
recommended for utilities.
8. Recommend 70% make‑up air provided outside of the
canopy through perf metal diffusers directed straight
down — not at the oven; located at front, sides or both.
9. Room air diffusers must not be directed onto the
oven and should be positioned a minimum of 3 feet
(914 mm) from the perimeter of the hood to keep them
from affecting the oven.
